Tag: Dairy science

Milk is renowned for its high-quality protein, which provides all nine essential amino acids needed by the human body. The specific sulfur-containing amino acids in milk, namely methionine and cysteine, contribute significantly to this nutritional value and perform vital functions within the body.

Most people assume all milk is white, but the color of full fat milk can vary from a brilliant white to a creamy, yellowish hue. This difference is not an indicator of milk quality but rather a result of several natural and processing-related factors.

Did you know that α-lactalbumin constitutes approximately 22% of the total protein in human milk, but only about 3.5% in bovine milk? This disparity highlights a key fact: while lactalbumin is present in the milk of many mammals, its concentration and characteristics differ significantly across species.

While milk is most often cited for its protein, fats, and simple milk sugar (lactose), the answer to whether it contains polysaccharides is more nuanced than a simple 'yes' or 'no'. The reality is that milk's carbohydrate profile is a complex mix of molecules, ranging from small sugars to intricate, attached chains.

Fresh cow's milk typically has a pH between 6.5 and 6.7. This slight acidity begins to decrease over time as bacteria ferment its lactose, and this article explains exactly at what pH does milk spoil.

An eight-ounce glass of milk naturally contains around 12 grams of lactose, the milk's primary sugar, while many aged cheeses contain virtually none. This is because the fundamental process of converting milk into cheese is a sugar-removing journey powered by tiny, industrious bacteria.

A common misconception is that milk is an alkaline beverage, yet fresh cow's milk actually has a pH of 6.4 to 6.8, making it slightly acidic. This initial measurement, however, does not fully answer the question of whether milk raises pH in the body, as its effect is more complex than a simple litmus test.

In 2022, global cheese production exceeded 22 million metric tons. A common sight in supermarkets is the varied shade of cheese, from bright white to deep orange. So, why does cheese have a yellow color, and what factors, from the cow's diet to cheesemaking traditions, influence this visual characteristic?

Did you know that fat-free milk isn't pure white like its whole milk counterpart? In reality, the actual color of fat-free milk is a slightly bluish-white, a visual difference directly tied to its unique composition and the removal of fat during processing.

Havarti cheese is celebrated for its smooth, creamy texture. This desirable characteristic is the result of a precise cheesemaking process involving specific bacterial cultures, curd washing, and aging techniques. Understanding what makes Havarti cheese creamy provides insight into the science behind this beloved dairy product.